Texas Brisket

By SD296

Ingredients

• 1 (5 to 6 pound) brisket, trimmed but left with a layer of fat about 1/4-inch thick
• 6 tablespoons House Seasoning
• 3 tablespoons chili powder
• 1 1/2 teaspoons brown sugar
• 1 1/2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 6 cus hickory wood chips, soaked in water for 30 minutes

Preparation

Step 1

Rinse brisket thoroughly under cold water and pat dry with paper towels. In a small bowl, mix together House Seasoning, chili powder, brown sugar, onion powder, oregano and cayenne. Rub brisket with the rub on all sides.

Place brisket fat side up in a large disposable aluminum pan and place in the center of the grate and/or smoker.

Slow grill the brisket until tender and an instant-read thermometer inserted in the center of the meat reads about 190 degrees, about 6 hours. Transfer the brisket to a cutting board to rest for about 10 minutes. Slice the brisket across the grain and serve.